Main menu

Post navigation

Moroccan Carrot Salad with Raisins

One of my favorite bits of kitchen wisdom is that good things can come from mistakes. My new favorite summer salad began as a failed attempt to make an Indian carrot halwa. For some reason, I decided that if I was already grating one carrot for the recipe, I might as well grate half a dozen more. I ended up with about 8 cups of shredded carrots but decided that I hated my halwa (my fault…I did not even remotely follow the recipe!). What to do with the rest?

This moroccan carrot salad was the perfect solution. I ended up making a single serving of it every day for about a week. The pre-shredded carrots stayed fresh in an airtight container and the salad came together in no time. I highly recommend this for days when it feels too hot to cook. It is best eaten on a patio in the shade!